Creamy butterbean hummus:

• 1 large jar bold bean butterbeans (reserve about 1/2 cup to make crispy butterbeans for the top - optional)
• 1/3 cup tahini 
• Juice of 1 lemon 
• 1 garlic clove
• Salt & pepper
• 1 tsp smoked paprika 
• 1/2 tsp ground cumin 
• 1/4 cup extra virgin olive oil 
• 1 tbsp apple cider vinegar 
  

• 1/2 cup butterbeans 
• 1 sprig fresh rosemary 
• 1/2 tsp smoked paprika 
• Salt 
• Fresh corriander
• Olive oil 

Method:

1. If making the crispy butterbeans, heat oven to 200. Drain butterbeans, add most of them to a food processor and add about 1/2 cup to a baking sheet. Pat dry with kitchen paper then drizzle with olive il, salt, rosemary and smoked paprika. Bake for about 15 minutes until crispy. Set aside.
2. Add the remains drained butterbeans to a blender with all the other ingredients and blend until smooth and creamy. Depending on what texture you like you may add a small drop of water to loosen. Taste for seasoning and add salt and pepper. 
3. Add to a plate with crispy butterbeans and some fresh coriander and another good glug of olive oil. Or store in the fridge in an airtight container for easy meal prep.